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Chocolate + avocado might sound like an unexpected pair, but trust me, this creamy pudding is next-level delicious. Learn how to pack it for school in the post below!
Healthy Lunchbox Pudding
Don't let the avocado fool you-this healthy lunchbox pudding is all about rich, silky chocolatey flavor! Even my son, who won't go near an avocado, licks the bowl clean. You’d never know it's there!
And since my daughter is a chocoholic (same here!), we also prep chocolate-covered banana bites and no-bake chocolate energy bites to pop in school lunches during the week-irresistable and packed with good-for-you ingredients!
Ingredients
Bananas, honey, vanilla and cocoa powder team up to make this pudding taste like pure chocolate bliss with none of the avocado flavor! Check the recipe card below for exact amounts:
- Bananas : a naturally sweet and creamy base. The riper the bananas, the less likely you'll need to add honey since they'll naturally sweeten the pudding.
- Avocados : adds creamy richness and a dose of healthy fats.
- Unsweetened cocoa powder: for a rich, chocolate flavor without extra sugar.
- Honey: a natural sweetener to round out the flavors.
- Vanilla extract: enhances the chocolate and ties everything together.
- Fruit garnish (optional): a mix of fresh raspberries, blueberries, and strawberries adds a refreshing, juicy contrast to the creamy, chocolatey flavor of the pudding.
Why this Pudding is Healthy
This avocado pudding is packed with nutrients but tastes like pure indulgence! Bananas and honey add natural sweetness and essential vitamins, avocados bring healthy fats and smoothness, and cocoa delivers on antioxidants. No guilt here!
How to Pack Homemade Pudding for Lunch
Making and packing this healthy chocolate pudding is as simple as it gets. Here's how:
- Blend the pudding
Combine the bananas, avocados, cocoa powder, honey, and vanilla in a blender or food processor. Blend until smooth and creamy. - Chill it
I recommend allowing the pudding to chill for at least 2 hours before serving or packing to let the flavors mix and to firm it up. - Portion it
Spoon the pudding into a small, lidded container or lunch thermos. - Pack it for school
Keep the container refrigerated until ready to use, then pack it along with fruit or additional lunch sides in an insulated lunch bag with an ice pack and a spoon.
If it’s your first time making chocolate avocado pudding, watch this quick video for additional tips and tricks on how it’s done.
Tips for Packing Pudding for School Lunch
This homemade pudding might not make it into the lunchbox before it gets devoured, but if it does you can ensure it stays fresh and amazing with these simple tips:
Use the right containers
Leak-proof containers like parfait cups or a pre-chilled thermos are a must to prevent spills. A thermos will also keep the pudding cool until it’s time to eat.
Keep it chilled
Let the pudding sit in the fridge until you're ready to pack it. This helps maintain its creamy texture. Then pack it with an ice pack to help regulate the temperature and keep it fresh until lunchtime.
Prep ahead
Avocado pudding will stays fresh for 2-3 days so you can prep it ahead to make packing faster. Store it in an airtight container in the fridge with plastic wrap right on the surface to prevent browning and flavor changes.
Add fun toppings
Pack a small dip container with mini chocolate chips, shaved coconut, or raisins so kids can customize their pudding.
More Lunchbox Treats
If your kids are pudding fans, I’m sure they’ll also love these DIY yogurt parfaits! For something bite-sized, you can’t go wrong with oat energy balls and sweet and crunchy chocolate-covered apple slices for snacks that are healthy and yummy!
Healthy Chocolate Avocado Pudding
Ingredients
- 3 bananas
- 2 avocados, peeled and pitted
- 6 tablespoons unsweetened cocoa powder
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
Make Pudding
- Place the bananas, avocados, cocoa powder, honey, and vanilla into a food processor or blender, blend until smooth.
- Refrigerate for at least 2 hours before serving.
Pack for school
- Add the amount of pudding you want into a pre-chilled lunch thermos or airtight jar. Keep everything refrigerated until time for school and then pack it into an insulated lunch bag with an ice pack and a spoon.
Christine says
I had high hopes for this recipe but was sorely disappointed. I used some seriously ripe bananas, still added the same amount of honey as called for, and followed the recipe to the letter but the pudding was extremely overpowered by the amount of cocoa. I’m a dark chocolate lover so I wasn’t looking for sweetness.
MOMables - Laura says
I’m sorry this recipe was not to your liking, Christine.
Julie G Young says
Hello- I was wondering if the nutritional facts were for the 1/2 serving or was it for the whole recipe. Specifically- 19.9 grams of sugar is for a 1/2 cup serving or for the whole recipe? Thank you.
MOMables-Laura says
Hi Julie, the nutritional info is for each serving, so there are 19.9 grams of sugar per serving. This is from the bananas and 2 tablespoons of honey, which are natural sources of sugar.
Karen says
I was just curious if the pudding should have a chocolate flavor or a banana flavor? Mine tastes more bananaish. Should I add more cocoa or less banana? Thanks!
MOMables-Laura says
It has a bit of both. You can add 1/2 tablespoon more of cocoa powder if desired but you may need to adjust the amount of honey so it’s not too bitter.
Denise says
Just curious – what did you put on top of the pudding – the white cream? Please advise – thanks!
MOMables-Laura says
Hi Denise, it’s whipped coconut cream.
Jen says
Is there anything that could be substituted or added in to make it last more than a day or two in the fridge?
MOMables says
Here is how I keep guacamole from browning. I’ve never tried using natureseal on this pudding since I normally make it in the morning and then eat it shortly thereafter.